Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
Ingredients:
12 oz rotini pasta
2 boneless, skinless chicken breasts, cubed
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons butter
1/2 cup chicken broth
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup heavy cream
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Season the Chicken: In a bowl, toss the cubed chicken with Italian seasoning, salt, and pepper until evenly coated.
Cook the Chicken: In a large skillet over medium-high heat, add olive oil. Add the seasoned chicken cubes and cook for 5-6 minutes, turning occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Make the Garlic Butter Sauce: In the same skillet, lower the heat to medium. Add butter and minced garlic. Stir constantly and cook for 1-2 minutes until fragrant.
Add Broth and Cream: Pour in the chicken broth and heavy cream. Stir well and let the sauce simmer for 3-4 minutes to thicken slightly.
Add the Cheese: Stir in the grated Parmesan and shredded mozzarella cheese. Mix until the cheese has melted and the sauce is smooth and creamy.
Combine Everything: Add the cooked rotini pasta and chicken back into the skillet. Toss well to coat the pasta and chicken evenly with the sauce. If the sauce is too thick, gradually add a bit of the reserved pasta water to reach your desired consistency.
Finish: Sprinkle with red pepper flakes if using and garnish with freshly chopped parsley.
Serve: Serve immediately while hot and creamy.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 620 kcal per serving (approximate) | Servings